Ingredients
For the Carrot Mini Bundt Cakes
2 cups (250 g) finely grated fresh carrots
2 cups (250 g) all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
¾ cup (180 ml) neutral oil (canola or sunflower)
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar
3 large eggs, room temperature
1 tbsp pure vanilla extract
Zest of 2 oranges
½ cup (120 ml) freshly squeezed orange juice
½ cup (120 ml) whole milk or buttermilk
For the Orange Glaze
1 ½ cups (180 g) powdered sugar
3–4 tbsp fresh orange juice
1 tsp orange zest
1 tbsp melted butter (optional, for richness)
Instructions
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Preheat oven to 350°F (175°C). Grease mini Bundt pan thoroughly.
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In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In another bowl, whisk oil, granulated sugar, brown sugar, and orange zest until fragrant.
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Add eggs one at a time, mixing until smooth.
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Stir in vanilla extract and orange juice.
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Fold in grated carrots evenly.
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Alternate adding dry ingredients and milk, mixing gently until just combined.
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Fill mini Bundt cavities ¾ full.
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Bake 18–22 minutes until golden brown and a toothpick inserted comes out clean.
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Cool 10 minutes, then invert onto a wire rack and cool completely.
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Whisk glaze ingredients until smooth and thick but pourable.
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Spoon glaze over cooled cakes and allow it to set before serving.
Notes
Use freshly grated carrots for best moisture.
Do not overmix batter to avoid dense texture.
Allow cakes to cool fully before glazing.
For stronger citrus flavor, brush warm cakes lightly with orange syrup before glazing.
Store in an airtight container for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian